I can easily say this is hands down, the BEST meal we’ve had in a long time! In fact, there are leftovers in the fridge and I can’t stop thinking about them! I dreamed up these tacos when I discovered chicken breasts and a couple of chiles in adobo stashed in my freezer. I had no idea they’d turn out this good. All it took was a brief description to my mom and she was off to the store to get all the ingredients! Spicy, moist chicken topped with a cool, creamy, smoky yogurt sauce…oh man, I’m getting so excited just thinking about it! You MUST make these tacos. You MUST.

Throw everything in the crockpot and cook on low for 6-8 hours. Remove chiles and set aside (you’ll need them for the chipotle cream). Remove the stems of cilantro and discard. Using two forks, shred the chicken. Spoon into flour tortillas and top with chipotle cream and avocado. Serves 4.

Chipotle Cream

3/4 cup reduced fat Greek yogurt
reserved chipotle chiles from the chicken mixture, seeds removed and finely diced (at this point, they’ll almost be mush after cooking for so long; all you’ll need to do is mash them up a little)
2 tablespoons chopped cilantro
juice of 1 lime
salt

Mix all ingredients in a small bowl until combined.

*If you don’t want your sauce too spicy (those chiles are hot!), you don’t have to use the chiles at all- you can just spoon in a little of the adobo sauce from the can instead. You’ll still get that awesome smoky flavor without all the heat.

They are canned chipotle peppers in a spicy adobo sauce. You can usually find them in the Latin section of the grocery store (at least my store has a Latin section- I don’t know about yours) with the canned green chiles, refried beans and salsas.

Chipotle peppers are just jalapeno peppers that have been smoked. It takes a bit of the heat away but gives it a smoky flavor! Probably a bit spicier than poblano, but they have a totally different taste so using poblano will probably change the taste of the recipe

I haven’t tried it, but you could probably use some chipotle chile POWDER instead, and just add in a little tiny (!!) bit at a time. That way you’d get the smokiness from the chipotle, but without all the heat. And if you wanted yours spicier but your family’s milder, just add more powder to your meat/cream once you dish it up.

(And it wasn’t until *after* I’d typed up my whole response I realized this was such an old post! Hope it’s still helpful, though!)

Made this last night for friends…it was GREAT!!! Absolutely delicious. I’ve been making recipes from your site for a while now…they are all good but this is the BEST! Thanks for inspiring me to try new recipes!

Just made this and loved it! The one change I will make the next time is not to add the water to the crockpot- between the lime juice and the liquid released by the onion and pepper there was no need for it.

Made these for dinner tonight. Big hit! They were so easy and delicious. Now I have a question: After removing the chicken from the crock pot, I have lots of yummy veggies/liquid left in the crock pot. I can’t throw that out! Am thinking of using this delicious broth to make chicken tortilla soup by adding back the leftover shredded chicken. Any suggestions?

Hello again!
I’m the same Sandi from Sept. 7. Wanted to share that I made this again last night. My family absolutely loved it.
What I wanted to share is that I was able to make this on top of the stove. I forgot to get things in the crock pot early enough so I quickly browned chicken breasts in a bit of olive oil, then added the lime juice, cilantro and chipotles. I simmered for a couple of hours and shredded the chicken.
I sauteed the red peppers and onions in a skillet by themselves and we just added them to our individual tacos. It was amazing!